Recipe - Malu Soup

200 g Fish
2 Onions
I tomato
50 g Lentils
One half teaspoon Coriander
I teaspoon cumin
One fourth teaspoon White pepper
1 Litre water
25 g Ghee
I sprig curry leaves
2 teaspoon Lime juice

Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish
in a pan and add half the onion, the tomato, lentils, coriander, cumin,
pepper and water. Cook over a medium heat for approximately 45 minutes,
then blend and strain the liquid. Heat the ghee and stir fry the remaining
onion and curry leaves Add to the fish soup and just prior to serving
sprinkle the soup with lime juice. From: "A taste of Sri Lanka" by Indra
Jayasekera, ISBN 962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini